Arugula and Beet Salad with Lemon Zing Dressing

Rorie Weisberg Rorie Weisberg
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This delicious arugula beet salad has them all. Starting with a base of any kind of greens will always add fiber and loads of nutrients. Beets are an excellent source of starch and fiber. Healthy fat comes from the avocado, nuts, and dressing. The recipe features feta cheese for protein, but feel free to switch it up or combine it with something different — hard-boiled eggs, tuna, broiled fish, or chicken — to round out your meal.

 

The dressing’s deliciousness speaks for itself. It has a bold, zesty flavor that adds a punch to any salad. The sweet-salty contrast that it lends this salad is what makes the dish a real showstopper. Even if you keep the meal pareve, it won’t disappoint.

30m 4
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Dairy

Contains: Dairy, Tree nuts

Directions

Prepare the Beets

  1. Peel beets.

  2. Place yellow beet in a small saucepan and cover with water.

  3. Bring to a boil, then lower to a simmer and cook until it can be pierced with a fork. It should be soft enough to cut but not mushy.

  4. Repeat with red beet, using fresh water. Allow beets to cool.

Prepare the Dressing

  1. Pulse ingredients in a food processor or blender until combined.

  2. Shake vigorously before serving, as contents tend to separate.

Prepare the Salad

  1. Cut cooled beets in chunks.

  2. Combine with arugula, avocado, and walnuts in a large serving bowl.

  3. Toss with dressing and top with feta cheese or protein of your choice.

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